Perfect little bite-size appetizer, these Thai chicken meatballs are your go-to football party finger food. Quick and easy to make, these meatballs are so soft, plump and juicy! Make ahead of time and serve hot or cold!
Thai Chicken Meatballs
With football season approaching, it’s time to get thinking about planning your football parties and gatherings! And what better way to celebrate, than with these perfect little bite-size Thai chicken meatballs.
I personally think meatballs are highly overrated when it comes to finger food! Seriously, who doesn’t love little delicious bite-size pieces of meat! The great things about these Thai chicken meatballs are that they can be made ahead of time, meaning you don’t have to stress about being prepared the day of your party!
These meatballs are light and fresh, combining the flavors of Thai in a perfectly balanced little snack. When it comes to Thai cooking, it’s important that there is a balance between sweet, spicy, salty and sour. The sweetness comes from the sugar, the sour from the lime juice, salty from the fish sauce, and spicy from the sambal oelek. Obviously, with raw chicken, you cannot taste to see if you’re flavor balance is on point, which is why I’ve taken the hard work out of it for you! The quantities in the recipe are tested to a tee!
These meatballs are so plump and juicy which is a result of the cooking style. When testing this recipe I was trying to decide whether to go for baked or fried meatballs. In the end, the baking method won!
How to Bake Thai Chicken Meatballs
Baking is the best option for these Thai Chicken Meatballs, as they keep them super juicy and plump. I found the fried meatballs came out really dry and almost burnt. I think the absence of a sauce meant they dried out a lot quicker. Baking meant they kept their shape a lot better too.
There are two methods for baking. The first is to line a baking tray with foil and place the Thai chicken meatballs on the tray. The second option is to use a deep baking tray that has a wire rack large enough to fit in it. I found this method keeps the meatballs slightly more round and ensures even cooking, but both will work perfectly well!
Thai Chicken Meatballs Serving Suggestions
These Thai chicken meatballs are best served with the dipping sauce! Serve cold or warm, depending on your taste preference. Furthermore, these can also be made a day ahead and reheated when you’re ready to serve!
So get baking! And enjoy your Football parties with this delicious, bite-size finger food!
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Perfect BITE-SIZED appetizer, Thai chicken meatballs are your GO-TO football party finger food. Quick & easy to make ahead & serve hot or cold!
- 1 lbs ground chicken or turkey
- 1 tsp sambal oelek or other chili paste
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 tsp lime juice
- 2 tsp ginger grated
- 2 garlic cloves finely minced
- 2 green onion finely sliced
- 1 egg
- 3/4 cup panko breadcrumbs
- oil spray for cooking
- 1/2 tsp sambal oelek
- 2 tsp fish sauce
- 2 tsp soy sauce
- 2 tsp lime juice
- 1 tbsp water
Preheat oven to 430F.
Combine meatball ingredients in a large bowl.
Take 1 tablespoon of mixture, and roll into 24 even sized balls.
Place meatballs on a baking tray lined with foil, and spray with a little cooking spray. OR place meatballs on a wire rack in a deep baking tray and spray with oil.
Cook for 20-25 minutes, until meatballs are lightly browned on the outside, and fully cooked in the middle.